Ginger Apple Cauliflower Sausage Couscous
Apr. 29th, 2023 01:50 pmHere's today's look into the bachelor cooking brain.
The question of what to cook always starts with "what's in the fridge I ought to use up?" This week I actually considered it while I was at the store on Thursday. The principal answers were smoked sausage and cauliflower. A little odd together, but I could make it work. Once I get a couple of ingredients, the next question is, "What goes with that?" Here's where I sometimes feel the urge to get creative, because after 30+ years of my bachelor paneroles there's a certain sameness. (The core tenet of bachelor cuisine is to use as few pans as possible. It all goes in the one big pan, unless pasta is called for. These concoctions might well be called casseroles if they were baked, but a secondary tenet of bachelor cuisine is that the oven is a scary mystery where we don't go. I use my oven as a liquor cabinet. I've tried to figure out what to call this kind of dish for almost as long as I've been cooking without being satisfied with an answer. Today I'm going with "panerole". Who knows what tomorrow will bring?) This week's thoughts were apple; (apple goes well with cauliflower); a bit of carrot (adds a little color, and I have some carrots too); and it's been a while since I've done anything with couscous (a couple of years ago, it occurred to me that always using rice or macaroni as the bulk starch is a little repetitive, so I'd challenge myself to try some other things); and to complete the unusual combination I'd season with ginger (ginger goes with apple, right?)
( recipe inside )
The question of what to cook always starts with "what's in the fridge I ought to use up?" This week I actually considered it while I was at the store on Thursday. The principal answers were smoked sausage and cauliflower. A little odd together, but I could make it work. Once I get a couple of ingredients, the next question is, "What goes with that?" Here's where I sometimes feel the urge to get creative, because after 30+ years of my bachelor paneroles there's a certain sameness. (The core tenet of bachelor cuisine is to use as few pans as possible. It all goes in the one big pan, unless pasta is called for. These concoctions might well be called casseroles if they were baked, but a secondary tenet of bachelor cuisine is that the oven is a scary mystery where we don't go. I use my oven as a liquor cabinet. I've tried to figure out what to call this kind of dish for almost as long as I've been cooking without being satisfied with an answer. Today I'm going with "panerole". Who knows what tomorrow will bring?) This week's thoughts were apple; (apple goes well with cauliflower); a bit of carrot (adds a little color, and I have some carrots too); and it's been a while since I've done anything with couscous (a couple of years ago, it occurred to me that always using rice or macaroni as the bulk starch is a little repetitive, so I'd challenge myself to try some other things); and to complete the unusual combination I'd season with ginger (ginger goes with apple, right?)
( recipe inside )